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The conchiglie (“shells”) are shell-shaped, they can be smooth (lisce) or more often striped (rigate).

Fusilli are a type of pasta made from durum wheat, water, and possibly eggs. Characterized by a spiral shape, fusilli have a length of 3 to 5 cm and, in general, a thickness of 7.5 mm.

Malloreddus, or gnocchetti sardi ("little Sardinian gnocchi") are pasta from Sardinia. They have a shape of small shells of maximum 2 cm long and are made from wheat semolina and water.

Linguina (plural linguine) is a pasta from the Liguria region. They are similar to spaghetti, but with a flattened, elliptical section. Their traditional dimensions are 260 mm in length, 3 mm in width, 2 mm in thickness.

Pappardelles are large fettuccines, their name is derived from the Italian verb pappare which means "to devour". Their dimensions are approximately 2 to 3 cm wide. Classic pappardelles have flute sides and egg-based ones have straight sides.

Ravioli is a typical product of Italian cuisine, 1 probably from China. They often come in the form of dough squares filled with a stuffing usually made from meat, vegetables and cheese.

The mafaldine or reginette (from the Italian meaning literally in French "little queens") are pasta in the form of a ribbon about one centimeter wide and with serrated edges. They owe their name to Princess Mafalda of Savoy. They are also called the ricce lasagnette, that is, small curly lasagna.

The rigatoni are in the form of striated tubes, larger than the penne and the ziti. They may be slightly curved. Like ziti and unlike penne, the end is cut straight and not at an angle. Their name comes from the Italian rigati, which in French means "striated". They are associated with the cuisine of central and southern Italy.

The lasagna noodles are in the form of large plates stretched down ("sfoglia") using the matterello. It is also the preparation using these same pasta and generally made of alternating layers of pasta, cheese and a tomato sauce with meat, fish, or vegetarians. They come from south-central Italy, although the best known version is the one served with a Bolognese sauce.

Spaghetti or spaghetti is a long, thin and cylindrical pasta dish, typical of Italian cuisine. In Italy, they are prepared according to different traditional recipes, generally without broth, often accompanied by a tomato sauce and sprinkled with grated cheese (mainly Grana Padano, Parmesan or Pecorino Romano).

Tagliatelle (or taliatelle) is a variety of long pasta of Italian origin (central and northern Italy). The name comes from the Italian tagliare, "to cut", since they are obtained by kneading long sheets of dough which are cut finely. Since 1990, an accepted spelling variant has been "taliatelle".